Antioxidant Properties and Industrial Uses of Edible Polyporales

The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols...

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Published inJournal of fungi (Basel) Vol. 7; no. 3; p. 196
Main Authors Quintero-Cabello, Karen P., Lugo-Flores, Marco A., Rivera-Palafox, Patricia, Silva-Espinoza, Brenda A., González-Aguilar, Gustavo A., Esqueda, Martín, Gaitán-Hernández, Rigoberto, Ayala-Zavala, J. Fernando
Format Journal Article
LanguageEnglish
Published Switzerland MDPI 09.03.2021
MDPI AG
Subjects
mushroom
phenolic compounds
Review
sociological impact
vitamins
phenolic compounds
vitamins
sociological impact
mushroom
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ISSN2309-608X
2309-608X
DOI10.3390/jof7030196

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Summary:The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries’ interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity.
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ISSN:2309-608X
2309-608X
DOI:10.3390/jof7030196